Chickpea Quarterly: the rock we eat

 
Oktoberfest keeps the city of Munich so busy that it is easy to forget that the season is changing, that summer has turned to fall.
 
However, the folks at Chickpea Quarterly haven't forgotten and their fall issue is now out and happens to be their biggest issue yet. Between stories about shrubs, cold-weather spices, hunting for mushrooms, and cooking over campfires (written by my lovely friend Shirin), there is a tale from when I was in South Korea last August and harvested enough sea salt to see me through both fall and winter and then some.
 
As always, the issue is available digitally and in print.  
 
Today the journal's founder Cara Livermore chatted with Michael Harlan Turkell on the Food Seen about the creativity of veganism, the many hats that she wears in putting together this journal, and sushi so inventive that I'm tempted to hop on a plane to New York City (that's right, New York and not Tokyo). Chickpea is a rad publication that is about so much more than just one way of eating and I'm happy to be a part of it.  
 

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